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An intensely spicy and aromatic chicken curry from Nagpur, Maharashtra. This dish gets its unique dark color and fiery flavor from a special blend of roasted spices called Saoji masala. A true delight for spice lovers.
For 4 servings
Prepare the Dry Saoji Masala
Prepare the Wet Masala Paste
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An intensely spicy and aromatic chicken curry from Nagpur, Maharashtra. This dish gets its unique dark color and fiery flavor from a special blend of roasted spices called Saoji masala. A true delight for spice lovers.
This maharashtrian recipe takes 80 minutes to prepare and yields 4 servings. At 734.31 calories per serving with 48.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Saoji Chicken
Rest and Garnish
Replace the chicken with 500g of cubed paneer, mushrooms, or boiled jackfruit. If using paneer, add it in the last 10 minutes of cooking to prevent it from becoming tough.
This recipe works exceptionally well with mutton (goat meat). Replace chicken with 750g of mutton pieces and increase the cooking time. In a pressure cooker, cook for 6-7 whistles.
For a slightly richer and less intense gravy, you can add 2 tablespoons of cashew paste along with the wet masala paste.
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The high concentration of capsaicin from the various chillies used in this dish can provide a temporary boost to your metabolism, which may aid in calorie burning.
The recipe is packed with spices like turmeric, ginger, cloves, and cinnamon, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Saoji masala is a complex and highly aromatic spice blend from Nagpur. Its uniqueness comes from the combination of over 15-20 spices, including distinctive ingredients like stone flower (dagad phool) and black cardamom, which are dry-roasted to a dark color, giving the curry its signature flavor and heat.
To reduce the heat, significantly decrease the number of dried red chillies (use 3-4 mild Byadgi chillies for color) and cut the red chilli powder in half. You can also add a tablespoon of yogurt or a little coconut milk at the end to temper the spice level.
Stone flower provides a unique earthy and smoky flavor that is characteristic of Saoji cuisine. While you can make the dish without it, the taste will not be fully authentic. There is no direct substitute, but it is highly recommended to source it from an Indian grocery store or online for the best results.
One serving of Saoji Chicken (approximately 350g) contains around 450-550 calories. The exact number can vary based on the amount of oil used and the fat content of the chicken.
Saoji Chicken is high in protein from the chicken and contains beneficial compounds from spices like turmeric and ginger. However, it is also high in calories and fat due to the generous amount of oil used, which is traditional for the recipe. It is best enjoyed in moderation as part of a balanced diet.
Traditionally, Saoji Chicken is served with jowar bhakri (sorghum flatbread) or chapati. It also pairs wonderfully with steamed rice to soak up the flavorful gravy. A side of sliced raw onions and lemon wedges helps cut through the richness and spice.